Chipotle Sweet Potato Tacos with Corn Guacamole

Creative vegetarian tacos are a trendy item these days. Guerrilla Tacos in Los Angeles pioneered a version of these sweet potato tacos, which we’ve simplified here. While the spuds roast, you’ll have plenty of time to prep the corn guacamole and heat the tortillas for this is a colorful, seasonal spin on Taco Tuesday.

Directions

Preheat oven to 425°F.

Scrub sweet potatoes (no need to peel them) and cut into ½-inch chunks. Place them in a small roasting pan. Drizzle with oil and sprinkle with chipotle chile powder, salt and black pepper, tossing with your hands to coat. Arrange the sweet potatoes in an even layer. Roast 25 minutes, tossing halfway through. Squeeze juice of ½ lime over the sweet potatoes, tossing again.

Warm tortillas on a hot griddle or in a large skillet or grill pan. Top tortillas evenly with roasted sweet potatoes, guacamole, sour cream and pico de gallo. Sprinkle with cilantro. Cut remaining lime into 6 wedges and serve with tacos.